Description
Quick, easy, delicious.
Ingredients
-
Cookies
400 g
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Butter
150 g
-
Sugar
150 g
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Cream
200 ml
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Sour cream
400 g
-
Juice
100 ml
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Gelatin
3 tsp
-
Pineapple
500 g
Cooking
Prepare your ingredients to have everything at hand.
To start, soak the gelatin in pineapple juice for 30 minutes.
Until gelatin swells crush cookies into crumbs (you can use a blender, you can by hand) and pour it restofline butter.
Mix thoroughly, put in a detachable form and make region.
Top with crushed pineapple.
Turn souffle. To do this, in different containers, using a mixer, whisk to a froth the cream with the 1 tablespoon of sugar and sour cream with the rest of the sugar. Now, carefully join both fluffy one and stir. Swollen gelatin heated to boiling (do not boil!). Pour the obtained cream-the beauty of sour cream, stir.
While still liquid pour the soufflé on the cake and put in refrigerator.
After 30-40 minutes take out of the refrigerator and decorate. By this time, the souffle will "grab" so that the "decoration" drowned but remain quite sticky, so it's "decoration" is locked in the right place. For decoration I used kasarmiravintola slices of pineapple and grated bitter chocolate.
Don't know how many hours you want the souffle for complete curing, but if the evening to put in cold, then in the morning everything is exactly wonderful cure. Before opening the form, I suggest to separate the soufflé from the sides of the form butter knife.
The souffle is tender and pleasantly savory, the biscuits - crunchy. Pineapple - in its place. Bon appetit!
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